2 chicken breasts diced

2 egg whites

2 tablespoons corn starch

1 tablespoon ginger chopped

1 small onion diced

1 small red pepper diced

2 scallions cut in 1 inch pieces

2 tablespoons canola oil

2 tablespoons cilantro chopped

For the sauce, heat in a pan:

1 cup water

1/2 cup rice vinegar

1 cup sugar

3 tablespoons ketchup

Toss chicken with egg whites, corn starch, salt and pepper

Pour oil into a hot wok or large saute pan

Add the chicken and brown, once it is nicely browned remove chicken and set aside

In the same pan saute ginger, onion, and red pepper for 5 minutes

Put chicken back in  the pan and add the sauce, bring to a boil then turn off and garnish with scallions and cilantro